Reviewed: Mar. 29, 2006

It was pretty good, but nothing like other recipes out there. It was almost a little too greasy!

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Reviewed: Mar. 19, 2006

this fried rice dish took no time at all-i added regular onions and carrots and i even added a little bit of chopped up ham in there, too. i think whatever u have on hand would work for this one.

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possum419

Cooking Level: Intermediate

Home Town: Edison, New Jersey, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 15, 2006

Mine turned out kind of bland. Don't know if I'll make this one again.

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ByteSized

Cooking Level: Intermediate

Living In: Johnsburg, Illinois, USA

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Reviewed: Mar. 5, 2006

This recipe is pretty good blueprints for fried rice. Although, my rice was sticking to the pan which I was hoping wouldn't because of refridgerating. I thought it needed some other spice or herb though. I wanted Basil but they were out at the store. Will make this again but, will add fresh basil next time.

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Scott Smith

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 22, 2006

This was the first time I've ever tried to make this, and I loved it.

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Tiffany

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Reviewed: Feb. 18, 2006

I did this for my wife for her birthday & it was a hit everyone loved it was so easy to do.

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randy

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Reviewed: Jan. 28, 2006

I can't believe I just made the best fried rice I have ever had. Absolutely fantastic. Thank you so much!

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luv2bake

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Reviewed: Jan. 23, 2006

This fried rice was awesome! I served it with General Tsaos Chicken, so I ommited the chicken and mushrooms. The frying of the rice is an exercise in PATIENCE. It takes quite a while, and you may have to add more butter. Using white rice that has been refridgerated for 24 hours is key! Also, we used 4 eggs, 'cause we like them. I mixed them up in a bowl and poured them directly over the rice during the end of cooking/frying. Perfect! My brother is from NYC and said it was just as good as any take out in the city!!!!!

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TRACYCOOK

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Reviewed: Jan. 22, 2006

I liked it with chicken, but I tried it with ground pork and liked it better.

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HKSTERNE

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Reviewed: Dec. 29, 2005

I don't know what makes this recipes SO good (it's just rice and soy sauce flavors!), but it is! Thanks for giving me a recipe that I'll be making over and over using lots of veggies. You won't even need to write this recipe down - do it once and it's a breeze the next time b/c you improvise as you go.

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Luv2CookDinner

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Reviewed: Dec. 26, 2005

Excellent! I've made fried rice before, but never had the family chow it down like with this recipe. We used leftover ham instead of the chicken and added finely chopped carrots to the veggies. I'm looking forward to using the recipe with different meats/seafood and changing up the veggies for variety. Thanks!

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Dec. 14, 2005

A perfectly pleasant fried rice dish. I marinated my chicken for about a hour in a soy sauce mixture (with some other Asian flavorings added in: garlic, ginger, sesame oil, etc.), which gave the chicken a nice flavor. Oh, and like other reviewers, I needed substantially more than a tablespoon of soy sauce at the end.

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EVERYWHERE

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Reviewed: Nov. 30, 2005

This rice is the absolute best ever!! As others suggested I cooked the chicken in the salt and butter and added teriyaki sauce. I also had to use alot more butter to fry the rice than the recipe called for. My family doesn't like mushrooms or onions so I left those put, but I did use onion powder. I had to triple the amount of soy sauce for our tastes. The only other suggestion I have is to make sure that you use a very large skillet, this is going to make alot of rice. It also reheats well in the microwave the next day.

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LITTLELADYJONES

Cooking Level: Expert

Home Town: Primghar, Iowa, USA

Living In: Leander, Texas, USA

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Reviewed: Oct. 20, 2005

All of the concepts for this dish are great. The dish turned out tasting great and my family loved it. However I had to improvize when it came to browning the rice. 2 tbls. of butter just was not enough to fry the rice.

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Chef Lee

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Temple Hills, Maryland, USA

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Reviewed: Oct. 6, 2005

Good recipe. I added some chopped up carrots.

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renee

Cooking Level: Intermediate

Home Town: Winona, Minnesota, USA

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Reviewed: Sep. 29, 2005

My husband and I love this recipe! It is easier to cook the rice first and let it cool before adding the soy sauce and butter. This has become an instant favorite!

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ADIAZ1

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Reviewed: Sep. 19, 2005

This was a tasty meal. I made the rice early in the afternoon and let it cool in the frig. I used Teriyaki Marinade & Sauce on the rice while I was frying it in a little butter. I also used more rice and 3 eggs and it turned out great. My kids loved it! Thanks April!

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cathey

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Reviewed: Sep. 4, 2005

I REALLY liked this fried rice! I made it w/ 7 green onions, 2 large, grated carrots, some frozen peas and carrots, a can of waterchestnuts and I didn't have fresh mushrooms so I used 2 cans of mushrooms. Plus I added a lot more than 1 T. of soysauce. Very good.

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